370. beetroot chocolate chip cookies
Happy Valentine’s Day
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We hear from everyone that we don’t need a special day to remind us that we love someone so dearly, we should feel that way everyday. Now feeling love and nothing else 365 days is a tall order. Be true to yourself and think of how many times you had wished for your own space, you hated your spouse or friend for some reason or the other. There are days when small habits irritate you to no end and its easier to remember the sad and irritating times than the happy times. How many times have you wanted to scream at the top of your lungs and pull your hair (not literally, you don’t want to be bald). I am sure all of you have had those moments. We quickly get over those and move on, not looking back till the next such irritating, hating episode occurs. They say that these very experiences makes a relationship more stronger and we learn to cope with hurdles much better. Many jokes and jibes are targeted towards women about the men keeping quiet or letting the women be in the drivers seat etc if a relationship has to work. However, the truth is that no relationship is one sided as affection, dedication, trust, love,understanding, tolerance in equal measures makes it stronger and everlasting. Busy schedules and every day routine makes us go through the day like machines and we tend to forget about little things or favours that make relationships so special. So there is nothing wrong in celebrating Valentine’s day, making an effort to make the day special and say I Love You now and forever.
Happy Valentine’s day and go on make it special. I baked these cookies for Valentine’s day and still need to decide on a special menu for tomorrow.
BEETROOT CHOCOLATE CHIP COOKIES
Makes about 40 to 42 cookies
recipe adapted from veggiedesserts.co.uk
1 cup cooked and diced beetroot
1 cup plain flour
3⅓ cup oats
1½ tsp baking powder
1 cup chocolate chips
100g (½ cup) soft butter
¼ tsp salt
½ cup brown sugar
¼ cup white sugar
1 tsp vanilla extract
1 tsp grated orange rind /zest
1 tbsp flaxseed powder
3 tbsp water
¼ cup water
extra butter for greasing the tray
extra water in a bowl for rolling the batter
- Peel and boil or steam about 2 medium beetroots. Dice it and measure out 1 cup.
- Puree the beetroot in a food processor or a liquidizer. If you use the liquidizer, add the ¼ cup water.
- Mix flax seed powder and 3 tbsp water and leave it till required.
- Preheat the oven to 180°C.
- Sieve the flour with salt and baking powder.
- Add the oats and chocolate chips. Mix it well.
- In a big bowl add the butter and both the sugars. Cream the mixture till it is smooth and fluffy.
- Add vanilla extract, grated orange rind, flaxseed mixture, pureed beetroot and water (if you did not use it to process the beetroot). Mix it.
- Add the flour mixture. Mix it well.
- Grease the baking trays.
- Wet your hands a bit and roll about a tablespoonful of the batter.
- Place it on the baking tray and flatten it slightly.
- Repeat steps 11 and 12 with the remaining batter. Place the rolled batter an inch apart.
- Bake in the hot oven for 15 to 20 minutes.
- Remove the tray from the oven. Leave the cookies on the tray for 2 to 3 minutes. Remove them from the tray and place them on a wire rack to cool.
- Serve with tea, coffee or milk.
- These cookies are not like the regular crispy crunchy type. They have a cake like texture because of the amount of oats used and the quantity of butter is less.
- If you find them too soft, then leave them in the oven at 150°C for 15 minutes.
- You can use 1 egg instead of the flaxseed and water.
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